Seafood Bisque with Crab, Shrimp, and Lobster
There’s something almost magical about a good bisque — rich, velvety, and infused with the depth of the sea. Every spoonful feels like a journey along the coast, the kind of dish you’d imagine savoring by the window of a seaside café with waves crashing nearby. This Seafood Bisque with Crab, Shrimp, and Lobster is a luxurious yet comforting recipe that blends elegance with warmth.
Traditionally, a bisque is a smooth, creamy French soup made with shellfish such as lobster, crab, or shrimp. In this version, you get the best of all three worlds. The sweetness of crab, the tender juiciness of shrimp, and the buttery richness of lobster come together in a silky base of butter, cream, and aromatic vegetables.
Perfect for a special dinner, a date night, or just when you want to treat yourself, this bisque brings restaurant-quality flavor to your home kitchen — no reservations required.
Ingredients
🦀 Seafood
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½ lb crab meat, cooked (fresh or lump)
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½ lb shrimp, peeled and deveined
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½ lb lobster meat, cooked and chopped
🧈 Base Ingredients
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4 tbsp unsalted butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 celery stalk, finely diced
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1 small carrot, finely grated
🍅 Liquids & Flavor
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2 tbsp all-purpose flour (for thickening)
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3 cups seafood stock (or chicken broth)
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1 cup heavy cream
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½ cup dry white wine (optional but recommended)
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2 tbsp tomato paste
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1 tsp paprika
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½ tsp cayenne pepper (adjust to taste)
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Salt and black pepper, to taste
🌿 Finishing Touches
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2 tbsp fresh parsley, finely chopped
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1 tbsp lemon juice
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A drizzle of olive oil or melted butter for garnish
Step-by-Step Instructions
🥄 Step 1: Prepare the Seafood
If using fresh seafood, make sure all your crab, shrimp, and lobster are cleaned and cooked. Shrimp should turn pink and opaque after boiling for 2–3 minutes. Lobster meat can be gently steamed or boiled until tender. Chop everything into bite-sized pieces and set aside, saving the shells if possible — they add amazing flavor to the stock.
🧅 Step 2: Build the Flavor Base
In a large pot or Dutch oven, melt butter over medium heat. Add onions, garlic, celery, and carrot. Sauté for 5–7 minutes, stirring often, until the vegetables soften and become aromatic.
This combination — called mirepoix in French cooking — forms the foundation of many classic soups and sauces. It adds a naturally sweet undertone that balances the richness of the seafood and cream.
🍅 Step 3: Add Tomato Paste and Spices
Stir in the tomato paste and cook for 2–3 minutes until it slightly darkens in color. This deepens the flavor. Add paprika and cayenne pepper, stirring well. The mixture should be fragrant and rich.
At this point, your kitchen will smell absolutely divine — buttery, garlicky, and slightly smoky with spice.
🧂 Step 4: Create the Roux
Sprinkle in the flour and mix until it coats the vegetables evenly. Cook for another minute or two to remove the raw flour taste. This roux will act as a thickener for your bisque, giving it that luxurious, creamy texture.
🍷 Step 5: Deglaze and Simmer
Slowly pour in the white wine (if using) to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Let it simmer for 2–3 minutes until the alcohol cooks off. Then add your seafood stock gradually, stirring to avoid lumps.
Bring it all to a gentle simmer and let it cook for about 10–15 minutes, allowing the flavors to meld beautifully.
🥣 Step 6: Blend the Base (Optional)
For a silky-smooth bisque, transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth. You can leave it slightly chunky if you prefer more texture. Return the mixture to the pot once blended.
🥛 Step 7: Add Cream and Seafood
Reduce heat to low. Stir in the heavy cream and then gently fold in the shrimp, crab, and lobster. Let the soup simmer on very low heat for about 5–8 minutes, just enough to warm the seafood without overcooking it.
🍋 Step 8: Season and Finish
Add salt, pepper, and a squeeze of lemon juice. Taste and adjust seasoning as needed. If the bisque is too thick, thin it slightly with more stock or cream.
Finish with a sprinkle of fresh parsley and a drizzle of olive oil or melted butter for that final glossy touch.
Serving Suggestions
Serve this bisque piping hot in deep bowls, perhaps with a side of:
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Garlic bread or buttered baguette slices
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Crusty sourdough rolls
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A small green salad with citrus vinaigrette to balance the richness
For presentation, you can garnish with a few whole shrimp or a lobster claw on top — just like in the picture — and a dash of black pepper or paprika.
Chef’s Tips & Variations
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Make it ahead: Bisque tastes even better the next day! Reheat gently over low heat; don’t let it boil or the cream may separate.
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Add depth: If you have leftover seafood shells, simmer them in water with onion, garlic, and herbs for 30 minutes to make homemade stock.
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Dairy-free option: Substitute coconut cream for heavy cream for a tropical twist.
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Spice it up: Add a splash of hot sauce or a pinch of red chili flakes for extra heat.
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Add veggies: Corn, roasted red peppers, or diced tomatoes can add texture and color.
Nutrition Information (Approx. per Serving)
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Calories: 380 kcal
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Protein: 30g
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Fat: 24g
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Carbs: 8g
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Fiber: 1g
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Sugar: 3g
Story Behind the Dish
Bisque has humble origins in French coastal kitchens. Fishermen would make it using the day’s leftover shellfish and simmer them slowly in broth and wine. The name “bisque” itself comes from the method of bis cuites, meaning “twice cooked” — once to prepare the stock, and again to finish the soup with cream.
Today, it’s a symbol of culinary luxury — but as this recipe proves, you don’t need a five-star restaurant to enjoy it. With a few fresh ingredients and some patience, you can bring a taste of the sea right to your table.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen seafood?
Yes! Just make sure to thaw it completely and pat dry before cooking. Fresh is best, but frozen works beautifully in soups.
Q2: Can I make this bisque without wine?
Absolutely. Replace the wine with an equal amount of seafood stock and a splash of lemon juice for brightness.
Q3: How do I thicken the bisque if it’s too thin?
Simmer it uncovered for a few extra minutes or mix 1 tsp flour with 2 tbsp cream and stir it in until thickened.
Q4: Can I freeze seafood bisque?
It’s not ideal, since cream-based soups can separate when thawed. However, you can freeze the base before adding cream and seafood, then finish it fresh later.
Q5: What’s the best wine pairing?
Try a crisp Chardonnay or Sauvignon Blanc — both complement the creamy, ocean-forward flavors perfectly.
Conclusion
This Seafood Bisque with Crab, Shrimp, and Lobster is pure comfort in a bowl — creamy, flavorful, and indulgent without being overly complicated. Whether you’re hosting a dinner or cooking just for yourself, this dish makes any meal feel like a celebration of the sea.
So, next time you crave something warm and special, skip the takeout and treat yourself to this coastal classic. Every bite is worth it.
